Name: Roasted Vegetable Primavera
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian inspired
Ingredients: 1 red bell pepper, sliced; 6 baby zucchini (or one medium); 1 yellow squash; 2 cups broccoli florets; 2 portobello mushroom caps; 4 tablespoons extra virgin olive oil, divided; 1 8-ounce package Banza linguine; 3 garlic cloves, minced; 3 tablespoons butter; 1 cup vegetable stock; 1/2 cup grated Parmesan cheese; zest and juice of one lemon; 1/2 teaspoon red pepper flakes (or to taste); 1 teaspoon pink Himalayan salt (or to taste); 1/2 teaspoon black pepper (or to taste)

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Roasted Vegetable Primavera is a perfect dish for meatless Mondays. It’s hearty and full of flavor without feeling heavy. The brightness of lemon zest pairs perfectly with a garlic butter and parmesan cheese sauce.

I ate this dish on repeat while Russ was out of town. The recipe serves four, so I had it for dinner one night, then took the leftovers for lunch throughout the week. Yes, it definitely reheats well. If you’re looking for other pasta recipes that are easy for meal prep, check out my Creamy Butternut Squash Pasta Bake. It’s a scrumptious pasta casserole that also freezes well—perfect for meal prepping.

Roasted Vegetable Primavera is a perfect dish for summer. The sauce is light and really allows the flavors of the roasted vegetables to shine. I also love that this is such a versatile recipe. You can use any combination of your favorite vegetables. If you’re a grill enthusiast, you can even grill the veggies rather than roasting them. I’ve made it this way, and it’s delicious!

HOW TO PREPARE ROASTED VEGETABLE PRIMAVERA:

Begin by preheating the oven to 400ºF. Next, wash the vegetables and cut into strips 2-3 inches long. Place the veggies in a large bowl, and drizzle with about 2 tablespoons of extra virgin olive oil. Add salt and pepper to taste. (I used about 1 teaspoon of Himalayan pink salt and a ½ teaspoon of black pepper.)

Place the veggies on a parchment lined sheet pan, and place in the center of the oven. Bake for about 15 minutes, remove from the oven and stir, then bake for about 10 more minutes. When veggies are finished baking, set aside until the pasta and sauce is ready. (Keep warm in a 150ºF oven if necessary.)

While the veggies are roasting, cook the pasta, and make the sauce. I used Banza pasta (made from chickpeas), but you can use any pasta you prefer. Cook the pasta according to package directions, then drain and rinse well with cold water to stop the cooking process.

To make the sauce, heat about 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic, and sauté about 2 minutes until fragrant. Stir in the butter until melted, then add the vegetable stock. Simmer until reduced, about 15 minutes.

Remove the skillet from the heat, and add the parmesan, red pepper flakes, and lemon juice and zest. Stir to combine all ingredients well. Place the pasta in a large bowl, and toss with the sauce to combine well. Add the roasted vegetables, and toss again. Divide into four portions for serving.

Top with additional parmesan and red pepper flakes if desired.

SERVING SUGGESTIONS FOR ROASTED VEGETABLE PRIMAVERA:

You don’t have to limit yourself to the veggies I’ve included. Use any that you like. I’ve also made this dish including vegetables such as: grape tomatoes, sun-dried tomatoes, asparagus, red onion, or matchstick carrots.
You might also like mixing in some torn basil or spinach or some fresh parsley.
Cutting carbs? Try serving Roasted Vegetable Primavera with spaghetti squash, zucchini noodles, or shirataki noodles instead of pasta.
Want to make this recipe vegan? Substitute a vegan parmesan cheese in the sauce.
Want extra protein? Try adding a bit of grilled shrimp or chicken.

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